This is the best soup I have ever made, according to my husband who loves salmon so much that he could eat it every day. Salmon is a treat for both of us, so when I get it, I try to make a very special dish like this one.
—HIDEMI WALSH PLAINFIELD, IN
START TO FINISH: 30 MIN. • MAKES: 2 SERVINGS
1 large potato, peeled and cut into 1 1/2-inch pieces
1 large carrot, cut into 1/2-inch-thick slices
1 1/2 cups water
1 cup reduced-sodium chicken broth
5 medium fresh mushrooms, halved
1 tablespoon all-purpose flour
1/4 cup reduced-fat evaporated milk
1/4 cup shredded part-skim mozzarella cheese
1/2 pound salmon fillet, cut into 1 1/2-inch pieces
1/4 teaspoon pepper
1/8 teaspoon salt
1 tablespoon chopped fresh dill
1. Place first four ingredients in a saucepan; bring to a boil. Reduce heat to medium; cook, uncovered, until vegetables are tender, 10-15 minutes.
2. Add mushrooms. In a small bowl, mix flour and milk until smooth; stir into soup. Return to a boil; cook and stir until mushrooms are tender. Reduce the heat to medium; stir in the cheese until melted.
3. Reduce heat to medium-low. Add salmon; cook, uncovered, until fish just begins to flake easily with a fork, 3-4 minutes. Stir in pepper and salt. Sprinkle with dill.
Per 2 1/2 cups: 398 cal., 14g fat (4g sat. fat), 71mg chol., 647mg sod., 37g carb. (7g sugars, 3g fiber), 30g pro.
Diabetic Exchanges: 3 lean meat, 2 1/2 starch.